MARINATED STEAK & PEPPER FAJITAS

Marinated Steak & Pepper Fajitas image

These are the best fajitas ever, and a much healthier version of the typically pan-fried fajitas you find in restaurants. I also like to serve them in flatbreads instead of tortillas. -Erin Michniacki, Manhattan, Kansas

Provided by Taste of Home

Categories Dinner

Time 45m

Yield 8 servings.

Number Of Ingredients 13

Ingredients

1/2 cup tequila or reduced-sodium beef broth
1 teaspoon grated lime zest
1/2 cup lime juice
4 garlic cloves, sliced
1 teaspoon chili powder
3/4 teaspoon salt
3/4 teaspoon pepper
4 poblano or sweet red peppers, halved and seeded
4 jalapeno peppers, halved and seeded
1 large sweet onion, cut crosswise into 3/4-inch-thick slices
1-1/2 pounds beef skirt steaks or flank steak
8 whole wheat tortillas (8 inches), warmed
1/2 cup shredded Mexican cheese blend

Steps:

Whisk together first seven ingredients. Divide mixture between two large bowls. Add peppers and onion to one bowl; turn gently to coat. Cut skirt steaks in half and add to second bowl; turn to coat. Cover and refrigerate vegetables and beef 8 hours or overnight., Drain vegetables and beef, discarding marinade. Grill onion and poblanos, covered, over medium heat until tender, 4-6 minutes per side. Grill jalapenos until crisp-tender, 2-3 minutes per side. Grill steaks, covered, over medium heat until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 160°), 4-6 minutes per side. Let steaks stand 5 minutes., Thinly slice peppers; coarsely chop onion. Cut steaks thinly across the grain. Serve vegetables and beef on tortillas; top with cheese.

Nutrition Facts : Calories 375 calories, Fat 14g fat (5g saturated fat), Cholesterol 56mg cholesterol, Sodium 325mg sodium, Carbohydrate 29g carbohydrate (5g sugars, Fiber 4g fiber), Protein 29g protein. Diabetic Exchanges